Roasted Salmon with Tomatoes and Olives

 This recipe is adapted from one found on EatingWell.com

Salmon pairs well with many things, but the blend of tomatoes, olives and garlic featured in this dish will absolutely bring about the Yummy Noises I always strive for.

I had to adapt EatingWell's recipe just a tad. As a member of the numerous seafood groups on the Net I have learned that salmon has been overcooked for decades. Since this is a sheet-pan meal I have modified their otherwise wonderful recipe to balance the cook times of fish and garnish. Enjoy!

Ingredients:

• 1 pint cherry tomatoes, halved
• ¼ cup Kalamata olives, quartered
• 2 tablespoons extra-virgin olive oil, divided
• 4 teaspoons minced garlic
• 1 tablespoon chopped fresh thyme
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 1 ¼ pounds salmon fillet, cut into 4 portions

Preparation:

Preheat oven to 400 degrees F.

Stir tomatoes, olives, 1 tablespoon oil, garlic, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a microwave safe bowl. Nuke the mix for 1-2 minutes depending on your unit's power.

Transfer the nuked mixture to half of a large rimmed sheet-pan. Brush the remaining 1 tablespoon oil all over the salmon pieces; sprinkle with the remaining 1/4 teaspoon each salt and pepper. Place on the empty side of the sheet pan. Bake until the tomatoes have broken down and the salmon is just cooked through, 8-9 minutes. Serve the tomato mixture atop the salmon.

Pair with a second vegetable of choice like steamed fresh broccoli or green beans.

Blessed be... and happy cooking!

Minestrone Chili by Chef Michael R

My plan to empty the fridge to make room for groceries for a large holiday gathering brought about this wonderful chili that Carolyn decided should be called Minestrone Chili. As you know, a minestrone was originally put together with all of the week's leftovers in Italian families so nothing went to waste. Paired with some coarse ground venison as a special treat, this chili turned out so good that it deserves a spot on the blog. Feel free to use beef, of course, if you're not a hunter. Enjoy!

Ingredients:

Except for the base of beef or venison, tomatoes and my seasonings, the composition is largely dependent on what is in your fridge. I will list the things I added, but I really just grabbed what was there without regard for quantity. Rule of thumb: just cut everything to bite size as this will be a spoon dish. 

• 1.5 lbs lean ground venison or beef
• 2  28 oz can whole peeled tomatoes in thick puree
• 1 tbsp chili powder
• 1 tbsp Chef Michael's "The Good Stuff" Seasoning - click link or see below 
• 1 red bell pepper
• couple stalks celery
• asparagus
• 1 leek stalk - dismantled and thoroughly washed
• broccoli
• 2-3 scallions
• 1-2 shaved carrots - I just use the veggie peeler

One tablespoon “Good Stuff”:

• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika

Preparation:

Fry the chop meat in a bit of olive oil. Add the canned tomatoes. Carefully break each one open and then coarsely mash with potato masher. Leave them chunky. :-)

Next add red bell pepper and celery, and then the asparagus. Blend.

Take your time cleaning the leek to remove all dirt. Cut up and add to the pot.

Next up I found some broccoli and a few scallions, so they went in.

I was on a roll so I decided on some shaved carrots just for fun.

Finally one can plus some leftover cannellini beans were blended into the mix along with the "Good Stuff" and the chili powder. I let it all simmer for about an hour before serving.

Blessed be... and happy cooking!

Slow Cooker Chicken & Mushroom Marsala

You know how much I love the ease of slow cooking. Well, this one may seem really simple but it packs a whole boatload of flavor! Chicken, mushrooms and wine.... How can you go wrong? :-)

Ingredients:

• 2 lbs skinned boneless chicken thighs or breasts, cut up
• ~2 tbsp olive oil
• 1 large onion cut up, like bite-size
• 10 oz baby ports (small portobello mushrooms), halved or quartered depending on size
• 1 bunch scallions, cut in 3/8 - 1/2" sections
• 1 cup dry Marsala wine
• 2  10.5 oz cans unsalted condensed cream of mushroom soup
• 1 tsp table salt
• fresh ground black pepper to taste - I do 6 twists of pepper mill
• chicken broth or white wine for thinning if needed

Preparation:

In large skillet or Dutch oven heat one tbsp of olive oil, sear chicken pieces and place in slow cooker.

Cut up onions, mushrooms and scallions and lightly saute

in same skillet with another tbsp olive oil if needed.

Add Marsala and blend to a simmer.

Add cream of mushroom and again bring to a simmer and blend.

Season with 1 tsp table salt and fresh ground black pepper to taste and pour over chicken.

Cook for 4-5 hours on high.

Serve over pearl barley or noodles (rice for non-diabetics) with a green veggie side.

Blessed be... and happy cooking!

Hot Bacon Kale

Ready for a green treat? Well then..... Have I got a treat for YOU!!!
I discovered kale.

There... I said it. I really didn't know kale existed until I was in my mid-fifties. LOL I have to tell you... I'm kind of ticked off that nobody ever introduced me to this great leafy green wonder before, but hey... can't win them all, right?

My introduction to kale was by way of this recipe, and let me tell you... it was baptism by fire, because this side is just insanely good! Now granted, it has bacon, and I am the first to admit that just about ANYTHING with bacon is amazing... There are more flavor levels to this dish than just the bacon, though, that make it so great. Here.... check it out...

Ingredients:

• 4 slices bacon, chopped - turkey bacon is what I use these days.
• 1 bunch fresh kale, about 10 oz, de-stemmed and shredded
• 2 tbsp real sherry (not the grocery store crap)
• 2 tsp Dijon mustard
• 2 tbsp water

Preparation:

Mix sherry, mustard and water together in a measuring cup and set aside.

Place the bacon in a cold large stock pot over medium heat.

(cold pot promotes an even cook on the bacon)

Cook 3-4 minutes, until the bacon browns.

Cook's note here: I made a double batch in these pics and used turkey bacon.

 Add the kale and cook another 3-5 minutes, turning often, and pressing it down with a small lid or spatula until the kale reduces in size and is tender.

Turn the heat to low and add the sherry, mustard and water mix.
Toss until well blended and serve immediately.

Blessed be... and happy cooking!

Weekend Ramble: What Not to Do When You're Immunocompromised

Welcome to the Weekend Ramble. We all share the same disease... the type really doesn't really matter because germs and bacteria don't care what type of diabetes you have. What does matter is that the myriad of bacteria in our world see us as an easy target because we are immunocompromised. We are not just an easy target, but because our resistance is lowered by diabetes there's a pretty good chance that something like a flu could be far worse for us than for the average healthy person. I know that sucks... believe me I do because I've been there. So...what do we do? We fight... and we fight by being diligent in avoiding stuff that can hurt or, worst case, kill us.

The following article outlines 11 common sense actions to incorporate in your daily living. Most of them you probably already know and do, but a refresher never hurt, right? ;-)

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What Not to Do When You're Immunocompromised

Medically Reviewed by Neha Pathak, MD on 9-9-2022
Written by Alyson Powell Key

Originally published on WebMD.com 

What Does 'Immunocompromised' Mean?

When you're immunocompromised, your immune system doesn't work as it should to fight infections and disease. This can result from conditions like HIV and AIDS, diabetes, lupus, and cancer, or from a bone marrow or organ transplant. You can also become "immunosuppressed" from certain treatments, like chemotherapy and corticosteroids. To protect against illness, there are some things you should avoid.

Stay Away From Pet Poop

Pet poop may carry parasites like Toxoplasma gondii or cryptosporidium (crypto). These can infect anyone, but immunocompromised people are more likely to get seriously ill. Wear gloves to clean the litter box or cage, or ask someone else to do it. Afterward, wash your hands thoroughly. Stay away from reptiles, amphibians, and farm animals. Ask your doctor and vet how to stay safe.

Avoid Unwashed Produce

Fresh fruits and veggies can spread foodborne illnesses. Wash any produce you plan to eat raw with running (and uncontaminated) water. Peel fruits before you eat them. Use a brush to scrub hard-skinned items like potatoes and carrots. Don't soak produce in the sink, which may harbor bacteria. In particular, stay away from raw or lightly cooked sprouts, like alfalfa sprouts.

Don't Swallow Unsafe Water

Even chlorinated water and saltwater can contain bugs like crypto. Never swallow water when you swim in a pool, lake, river, or ocean. Don't drink from springs or private wells. Depending on water quality in your area, even tap water – and ice made with it – could be risky. It may be best to drink only bottled water, or use a filter.

Don't Have Unsafe Sex

Sexually transmitted infections can be more serious when you’re immunocompromised. Parasites like crypto may also spread through sexual contact. Avoid activities involving oral-anal or oral-genital contact, or use barrier protections like dental dams or condoms. Thoroughly wash your hands and genitals with soap and water after sex.

Stop Smoking

Smoking itself weakens your immune system, raising your risks for many diseases and infections. It can even lead to autoimmune conditions like rheumatoid arthritis, in which your immune system attacks healthy body tissues. And it harms your lungs, leaving less healthy tissue to fight off respiratory illnesses like COVID-19. Ask your doctor about the best ways to quit.

Say No to Sushi

A weak immune system makes you vulnerable to food poisoning and can make it more serious if you get it. So raw fish, as well as uncooked meats like steak tartare, are off the table. Other no-nos include:

• Uncooked or undercooked eggs
• Rare burgers and steaks
• Soft cheeses like brie and Camembert, as well as blue-veined cheese
• Uncooked deli meats like bologna and turkey breast
• Self-serve buffets and salad bars

Beware of Bug Bites

Mosquitoes and ticks spread infections that can be serious for those with weak immune systems. Before heading outdoors:

• Use bug repellent with effective ingredients like DEET or picaridin.
•  Wear protective clothing.
• Avoid wooded and brushy areas.
• Check pets and yourself for ticks on your return. If you're traveling to an area prone to mosquito-borne illnesses, ask your doctor about medicine to ward off disease.

Don't Garden Without Gloves

Bug spray isn't the only protection you need when you head out to work in your yard. Soil contains bacteria and mold that could lead to fungal infections. Wear gardening gloves to guard against cuts and scrapes to your hands, which give bacteria a way to enter your body. Long pants and long sleeves help, too. In some cases, your doctor may recommend that you avoid contact with soil.

Don't Skip Any Shots

It's true that you should forgo most "live" vaccines – those containing a weak form of the disease-causing virus – like the yellow fever vaccination. But "inactivated" vaccines, like the flu and pneumonia shots, are made from dead viruses. They're generally safe, and they're important to protect against infections. Your doctor can tell you which are right for you.

Don't Be Careless About COVID-19

When you’re immunocompromised, you're more likely to get COVID-19, get seriously ill from it, and stay sick longer. Use these protections:

• Get a COVID-19 vaccine, including suggested boosters.
• Take medicine (Evusheld) to boost your immune system response and prevent infection.
• Wear a high-quality mask when you're around others.
• Avoid crowded indoor events.

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Have a great week, everyone, and thank you for your support!

Blessed be… and happy cooking!

                                                            Chef Michael R

White Bean Salad by Chef Michael R - A Definite Favorite

This fresh and bright white bean salad is another example of a restaurant cook not willing to share a recipe back in 2013. After finishing the bacon wrapped scallops that included this tasty treat I could not stop thinking about it all through dinner. Instead of dessert I ordered a second appetizer and we deconstructed right there at the table.

What follows is my version of a white bean salad inspired by the chef at S&P Oyster Company in Mystic Seaport, CT. I hope you enjoy this as much as Carolyn and I do. :-)

I never did write up the recipe back then, but fortunately I was smart enough to take a group shot of the ingredients I used, so that gave me a place to start.

After studying the old pic it was time to get to work cutting up the ingredients using sizes best I could see in the decade old images and guessing at quantities.

This looked like a pretty good balance so I just put it all together, taking really bad notes along the way. LOL Hey... creativity is not always pretty! :-)

Now that I had my salad it was time to create a proper dressing. I could see from the old picture that lime juice was included, so I immediately went to my Luscious Lemon Vinaigrette recipe for guidance. Trial and error came up with this mix.

My mix really brought it all together to create a fresh, vibrant, flavorful salad than can actually stand alone. And finally, here is the ingredient list I can call my own... Enjoy!

Salad Ingredients:

• +/-3 cups baby spinach - should yield 1.5 cups chopped
• 2 15oz cans white beans - drained and rinsed
• 1 orange bell pepper - diced
• 1 shallot - minced
• 2 medium tomatoes - seeded and then diced
• 1/2 English cucumber - peeled, quartered, seeded and diced - should yield 1 cup

Dressing Ingredients:

• 1/8 cup red wine vinegar
• 1/4 cup olive oil
• 1/8 cup fresh squeezed lime juice
• 1/4 tsp table salt
• 1/8 tsp black pepper

Blessed be... and happy cooking!